This turkey pesto sandwich is a great way to use leftover turkey during the holidays, or if you're just craving turkey any time of the year.
You can never go wrong with a good sandwich or wrap - from a buffalo chicken cheesesteak to an apple cheddar and bacon panini to a pulled pork wrap.
And one of the best times to make a sandwich is when you have leftovers, whether it is protein, cheese, bread or veggies.
Why This Recipe Works
- Simple - as with most sandwiches, this meal is quick to put together.
- Flavorful - you get turkey, pesto, tomatoes and cheese all in one bite.
- Utilizes leftovers - for this specific sandwich I actually used leftover turkey from my smoked turkey breast recipe, but you can use deli meat or other turkey.
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Ingredient Notes
- Sourdough bread - I like a thick/crusty bread for this sandwich.
- Pesto - I usually use my homemade kale pistachio pesto, but also sometimes go with cashew pesto.
- Sun-dried tomatoes - adds an intense sweet/tart flavor.
- Turkey - use leftover turkey if you have it. I mentioned I used smoked turkey breast, but you can also try a spatchcock smoked turkey.
- Mozzarella cheese - you can never go wrong with fresh mozzarella.
- Veggies - some fresh tomatoes and spinach adds flavor and color.
Ingredient Swaps
As with any recipe, you can mix up some of the ingredients. Some variations include:
- While I'm a fan of sourdough bread, you can use ciabatta or focaccia as well.
- I like homemade pesto, but store-bought works fine.
- If you don't have sun-dried tomatoes, try roasted red peppers.
- While I recommend using leftover turkey, deli turkey can be substituted.
- Mozzarella is my go-to for cheese, but fontina, provolone, Gruyère or even brie works great too.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Prepare the sandwich by adding some pesto and sun-dried tomatoes to one slice of bread. Stack the remaining ingredients before adding the other slice of bread.
Add the sandwich to a ridged skillet or cast iron skilled and cook for 2 minutes per side, or until the bread is golden brown and cheese is starting to melt.
FAQs
I personally love some good sourdough, but any rustic bread works great.
The simple answer here is leftover turkey from your holiday feast. You can try one of the smoked recipes I mentioned above or a more traditional herb roasted turkey.
If you are just craving a turkey sandwich randomly in the year, deli turkey works too.
As you can see from the picture above I actually don't have a panini press. To me, you don't need a fancy panini press to make tasty sandwiches.
I use a handheld grill press, but you can easily use anything heavy like a cast iron skillet to press down the sandwich. Or you can skip pressing it down all together.
Pro Tips/Recipe Notes
- To save time, break out this sandwich when you have leftover turkey.
- Slice the turkey a little thicker to add some oomph.
- Don't leave the sandwich on the pan/grill long or you will burn it. Check every minute or so until you get the nice char marks.
- If using a panini press, set to 400°F and press the sandwich for 5 minutes.
Other Leftover Turkey Recipes
If you’ve tried this turkey pesto sandwich or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Turkey Pesto Sandwich
Ingredients
- 2 slices sourdough bread
- 2 tablespoon pesto
- 4 sun-dried tomatoes, roughly chopped
- 4 oz leftover turkey slices
- 1-2 slices fresh mozzarella cheese
- 1-2 tomato slices
- 3-4 spinach leaves
Instructions
- Prepare the sandwich. Spread the pesto and sun-dried tomatoes over one slice of bread. Add the turkey, cheese, tomatoes and spinach before topping with the other slice of bread.
- Preheat a ridged fry pan or grill pan over medium heat until hot. Spray with cooking spray. Place the panini in the pan and weight down with a second fry pan or a grill press. Cook until the underside is golden, about 2 minutes. Turn the sandwich over, weigh it down again and cook until golden on the other side, about 2 minutes. Cut in half and serve immediately.
- Alternatively, you can cook the sandwiches using an electric panini press according to the manufacturer’s instructions.
Notes
- To save time, break out this sandwich when you have leftover turkey.
- Slice the turkey a little thicker to add some oomph.
- Don't leave the sandwich on the pan/grill long or you will burn it. Check every minute or so until you get the nice char marks.
- If using a panini press, set to 400°F and press the sandwich for 5 minutes.
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